Diane Rossen Worthington

Chopped walnuts, herbs, and panko become a crisp, flavorful coating for the halibut fillets.

Here's an autumnal twist on pesto—with walnuts standing in for pine nuts and with a mix of herbs in place of summery basil. It's great on pasta or chicken.

Look for deveined shrimp still in the shell at the seafood counter or in the frozen foods section of the market. If you like, marinate the chicken and shrimp for an hour at room temperature or two hours in the fridge, turning skewers occasionally.

Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by whizzing granulated sugar in a food processor until powdery. To avoid overbaking the pudding cakes, start checking early for doneness.

Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by whizzing granulated sugar in a food processor until powdery. Medjools are the most prized of all dates, and their firm, meaty texture is perfect for this recipe.

Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by whizzing granulated sugar in a food processor until powdery.

Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by whizzing granulated sugar in a food processor until powdery.

Crème fraîche is a cultured cream with a rich, silky texture and a nutty, tangy flavor that's well worth seeking out for this recipe. Look for it at some supermarkets and in the dairy section of specialty foods stores. Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by whizzing granulated sugar in a food processor until powdery.

TREND: Roasted fruit WHO: Diane Rossen Worthington, author of The Taste of the Season: Inspired Recipes for Fall and Winter WHAT: Cooks have known for ages that roasting completely transforms meat and vegetables, taking them to new depths of flavor. Fruit is now getting the treatment, and this winter comfort dessert comes from a cookbook author who really knows about cold-weather cooking.